Potato Dumplings and Cabbage / Hungarian Haluska

My Grandmother used to make this frequently. My Dad was reminiscing and I made this for his Birthday recently. It is comfort food to the Max! Very inexpensive to make, filling, and even those who do not like cabbage love it.
Traditional Huluska can also be made with cottage cheese instead of cabbage.
I have to make it again for Dad, because there were no left overs. :)

How to Make Potato Dumplings and Cabbage / Hungarian Haluska

For the cabbage:
shred the cabbage very fine. I use my food processor with the shredder attachment. If you prefer, you can just dice, slice, how ever you like.

Add oil to a large frying pan. Add the butter. Get pan heated through, and add your shredded cabbage and onion. You will want to saute the cabbage and onion until it browns. Having the heat on medium, as you do not want to burn it, only allow it to brown. (Dad said I could brown mine a bit more, as you can see in the pictures. Next time I will give it a bit more time to brown.) It caramelizes and packs maximum flavor!

IF YOU ARE USING COTTAGE CHEESE:
Omit the cabbge and add 1 pound of cottage cheese to the dumplings, warming it through.

FOR THE DUMPLINGS:
Bring a large pot of water to a boil.
Combine flour,eggs, salt and pepper,and water. Mix well. Add the shredded potato and mix well. It is a wet dough. Scrape this dough with a spoon into the boiling water. Make sure you dip the spoon into the boiling water. This will prevent the dough from sticking to the spoon. The dumplings will float to the top when they are done.

Drain the dumplings and add to the caramelized cabbage and onions. Stir to combine and to reheat.